Potato Soup

Total Time

Prep: 20 min. Cook: 5-1/2 hours


12 servings (3 quarts)

Updated: Dec. 11, 2023
I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma


  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 cups)
  • 1 large onion, chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 small celery rib, chopped
  • 6 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated Parmesan cheese, divided
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro


  1. Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until potatoes are tender.
  2. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese and the bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.

Test Kitchen tips
  • Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.
  • Nutrition Facts

    1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.